Paleo Gyoza Bites Recipe
 
Prep time
Cook time
Total time
 
These tasty meatballs are the perfect adaptation of everyone's favourite Japanese gyoza dumplings. Makes 4 servings as an appetizer or you can use as two servings and complete the meal with a large Asian slaw or steamed vegetables.
Author:
Cuisine: Japanese
Serves: 4
Ingredients
DIPPING SAUCE:
  • 2 tablespoon tamari
  • 1 tablespoon mirin
  • 1 teaspoon rice vinegar (white vinegar or apple cider vinegar can also be used)
  • ½ teaspoon togarashi powder (see Notes)
SURIMI (MEAT PASTE):
  • 1 lb/500 grams ground pork/pork mince
  • ½ inch ginger, peeled and grated, or ¼ tsp ground ginger
  • 2 cloves garlic, minced
  • 2 tablespoon tapioca starch
  • 1 tablespoon mirin (see Notes)
  • 1 teaspoon tamari (see Notes)
  • 1 teaspoon sea salt
  • ½ teaspoon white pepper
  • 1 cup finely chopped green cabbage
  • 1 green onion, finely chopped
  • 2 tablespoon coconut oil, divided
Instructions
  1. Combine the dipping sauce ingredients in a small bowl and set aside.
  2. Combine the surimi ingredients in a food processor and pulse until tacky and well mixed. Transfer to a mixing bowl and mix together with the cabbage and green onion using your hands. Form into 20 to 25 small balls using wet hands.
  3. Heat 1 tablespoon of the coconut oil in a skillet over medium-high heat until shimmering, about 1 minute. Add half of the balls and pan-fry until cooked through, rotating often, about 5 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil and the remaining balls and pan-fry until cooked through, then serve with the dipping sauce.
Notes
Togarashi powder is that red pepper spice you see in many Japanese eateries, usually sprinkled on a ramen soup. You can buy it from Asian stores and online or you can make a substitute by combining half portion of cayenne pepper, quarter portion of paprika, and quarter potion of lemon pepper. For example, to make 1 tablespoon of togarashi powder, use ½ tablespoon of cayenne, a little less than 1 teaspoon paprika, and a little less than 1 teaspoon lemon pepper.
Mirin is a wine made from sweet rice, unlike sake which is also a rice wine, mirin is much sweeter and goes well with salty tamari or coconut aminos sauce. I use mirin occasionally in Asian cooking and you can get a bottle from Asian sections of you local supermarket, Asian grocers and online. It's a good buy as you can use it in dressings and stir-fries.
Tamari sauce is a gluten free naturally brewed soy sauce that can be bought in most health food stores and in many supermarkets. Coconut aminos can be used instead.
Recipe by Eat Drink Paleo at http://eatdrinkpaleo.com.au/paleo-gyoza-bites-recipe/